Easy Delicious Recipes from Around the World

Turkey Kibbe Kebabs

This week I’ve been noshing on the perfect Herb Hummus which put me in the mood for middle eastern inspired food. I’ve had this recipe for Turkey Kibbe Kebabs bookmarked for several years and decided that it was high time I tried it.

In case you aren’t familiar with it Kibbe (or Kibbeh) is a dish made of bulgur or rice and chopped meat that is common in the cuisines of Syria, Lebanon, Palestine, Israel and Jordan. The best-known variety is a torpedo-shaped croquette with a bulgur crust that is stuffed with rice and minced beef or lamb and fried. Other types of kibbe are shaped into balls or patties and can be baked or poached. It is the kind of dish that every family has their own recipe for and their own tradition regarding how it is made and flavored.

I adapted this recipe from “The Professional Chef’s Techniques of Healthy Cooking” by The Culinary Institute of America that I bought after a week stint at the St. Helena campus. This version uses ground turkey and the Kibbe is grilled rather than fried. These kebabs are surprising light and are subtly flavored with cilantro, mint, cumin and allspice. I served them with some freshly made pita bread and a romaine salad with tomatoes, cucumbers, onions and dressed with a light lemon vinaigrette – oh and of course some of the Herb Hummus!!

Turkey Kibbe Kebabs

The recipe calls for glazing the kebabs with a mixture of molasses, soy sauce and olive oil. I substituted pomegranate molasses (which you can find in a middle eastern market) and I highly recommend it!

Glaze:

1 Tbsp. molasses

1 Tbsp. reduced sodium soy sauce

1 Tbsp. olive oil

Kebabs

1/2 cup fine grind bulgur

1 lb. ground turkey

1 cup diced onion

2 Tbsp. minced jalepeno

2 Tbsp. non fat yogurt

2 Tbsp. olive oil

2 Tbsp. chopped parsley

2 Tbsp. chopped cilantro

2 Tbsp. ground cumin

1 Tbsp. chopped mint

1 tsp. ground allspice

1/2 tsp. ground black pepper

1/4 tsp. cinnamon

1/4 tsp. cayenne pepper

Directions:

For the glaze, combine all the glaze ingredients in a small bowl and whisk to combine. Set aside.

In a large pan, soak 10 medium skewers in hot water. Set aside.

In a medium bowl, combine the bulgur with 2 cups of hot water. Let sit for 10 minutes. Drain in a strainer and set aside.

Combine all of the kebab ingredients in the bowl of a food processor. Squeeze any remaining liquid from the bulgur and add to the mixture in the food processor. Process until all the ingredients are combined.

Divide mixture into 10 balls. Form each ball into a log and thread one of the soaked skewers through each log.

Heat a lightly oiled grill pan over medium high heat. Place kebabs on the grill pan and cook for about 3 minutes, brushing with the glaze.

Turn the kebabs and continue to cook, brushing with the remaining glaze until the kebabs are cooked through.

Never Miss a Recipe!

Signup today for my weekly newsletter for the latest recipes, tips and tricks and receive my FREE Party Planning Guide!

We love a good kibbeh. Anytime you pair beef/lamb with pomegranate molasses, mint, cumin and then serve it with pita and a bowl of veg — that’s a perfect supper! All that’s left is a chilled Rose, maybe a beer!

I walk to my local Persian store almost every day, and yesterday they had a grill going and some really aromatic kebabs were coming off it, served with grilled tomatoes in that thin, big sangak bread. The smell was incredible! Next time I hav e to ask for the recipe! I’ve never had kibbe, but it looks like something the whole family would love. The girls would like taking it to school for lunch. BTW, we have a ton of hummus in the fridge, and I made a bread similar to pita yesterday, as I was doing Souvlaki:) It’s the spring fever and, like you, I turn East:)

My Grandmother made a mean kibbe. And while the memory of her fine cooking lives on, I believe it’s high time I learned how to make kibbe for myself (and eager friends). Thanks for this delicious version.

I definitely have to try this!! It looks and sounds so delicious!! I’m out of both pomegranate molasses and regular molasses. Gonna have to make a stop at the Lebanese store these days to pick some up. Can’t wait to try this! 🙂 Cheers! sheila

Yes, you could use regular flour – the texture will not be the same but it should work. I would start with 1/4 cup flour and then test the mixture. If it’s still too wet, I’d add flour 1 Tablespoon at a time until you get the right consistency!

Primary Sidebar

SEARCH

Search

SALUD, BONJOUR AND CIAO!

HI! I'm Nancy, a food obsessed cook here to tempt your tastebuds and help you explore the world of food through easy, ethnic recipes. Discover must have ingredients and useful cooking techniques... one dish at a time! Care to know more?